Saturday, November 10, 2012

Ever had one of those days when you just know that your not going to have time for everything on the to do list for the day, and a good dinner for the family... as well! This recipe was brought about by one of those long overwhelming days. I threw this dish together... it's a make it, set it aside and forget about it meal... just what you need for one of those kind of days.

Ingredients:

Pre-cooked Chicken

(I typically keep grilled chicken in the freezer for stuff like this)

Rice

1/4 cup Brown Sugar

1/4 cup Soy Sauce

3 Tbsp of Ketsup

1/4 cup water

Directions:

In a bowl, mix brown sugar, soy sauce, water and ketsup. Stir until well blended. Set aside. Measure out enough rice to feed your family. Pour it into a rice cooker. If you don't have a rice cooker, you can still do this on the stove, it just takes a little more watchful eye. Measure out the correct amount of liquid for your rice.

For example, I do 2 cups of dry rice for my little family. This means I will need 4 cups of liquid. I should have almost a cup of teriyaki sauce mixed in my bowl. I will then need approximately 3 more cups of water. If you want a stronger teriyaki flavor simply increase the amount of sauce you prepare and decrease the extra waterm accordingly. Pour the teriyaki sauce in the rice cooker. Add the extra water. Dice the chicken and dump it in the cooker as well. Set the cooker to cook and walk away. Serve when the switch flips from "cook" to "warm", at least that's what mine does. I usually serve it with steamed veggies or mix the veggies right in.. Super simple and prep time is like ten minutes max.

Saturday, November 3, 2012

Scandinavian food is usually mild and spiceless, but not this cake. The aroma of this cake is intoxicating. This traditional spice cake is great treat with the coffee and it's so easy to make. You need only one bowl to mix.

Other veggie oils are ok too, and definitely more "scandinavian style", but I love cold pressed coconut oil. Even if you hate coconut smell and taste, from these flavors it won't pop up.

Mix all dry ingredients well in big bowl with the wooden fork or spoon. And then, add all room temperature "liquids" once, and mix them well with the dry ingredients, but don't whip them too much. You just need to get smooth dough. Room temperature is really important with the coconut oil. If the dough is too cold, it solidifies. If that happen, don't worry. This cake is pretty much impossible to ruin. Just place your bowl over hot water bath and mix even.

Pour into oiled cake mold and bake in the oven 175° (celsius, it's about 350° in fahrenheit) 45 minutes.

And here comes the hardest part: Turn mold over and let the cake settle . I know, I know, you would love to eat it right away, but it's better when it's cooled down.

Grand Passages of Music (Memories of Times Gone By)

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About Me

I was born and raised in Montana. I grew up loving nature, animals, quilting, arts and crafts. I really enjoy, the creative side of things. I guess that’s why my love for crafts has never disappeared only evolved over the years. I enjoy decorating and being inspired by magazines and books. I married my childhood sweetheart and we moved to the California Bay Area, where we lived for many years and raised our family. Then we traveled some and now we are living here in Southern California, where we will stay and enjoy our granddaughter. I was one that stayed home and raised my family, taking in a few extra children to help financially, then after raising my family worked as a Pharmacy Tech for many more years. Now... really just enjoying my grand daughter in her early years. My husband and I are care takers of a small horse ranch here in SoCal.
La Bonne Vie!